Title: Spanish Potato Salad
Categories: Salads, Side dish, Vegetables
Yield: 4 Servings

1 lb New potatoes
4 tb Olive oil
1 tb Wine vinegar
2 Garlic cloves, crushed
1 sm Red pepper
1 tb Chives, chopped

Scrape the potatoes (I don't). Cook until tender, but do not overcook
them or they will break up.

Mix together the oil & vinegar. Toss the potatoes while still hot.
Stir in the garlic & red pepper. Sprinkle with the chopped chives.
Serve while still warm.

**Mark's note: This potato salad is a refreshing change from other
potato salads. I found it was actually very good even after it had
gone cold, though I did always serve it at room temperature rather
than chilled.

Mary Norwak, "Salads"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip